Roasted Veggie Pita Wrap with Original Dip & Spread

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• Olive oil
• ¼ cup Zucchini squash, chopped
• ¼ cup Red bell pepper, chopped
• ¼ tsp Salt & pepper, to taste
• 1 tsp Garlic powder
• 1 Pita bread, heated
• Toby’s Original Dip & Spread
• ¼ cup Baby spinach
• 2 tbsp Red onion, finely diced
• 1 tbsp Goat cheese crumble
• 1 tbsp Fresh dill, chopped

Gather all ingredients. Heat a large skillet over medium high heat. Add olive oil and roast zucchini squash for 5 minutes until lightly seared. Lower heat to medium and add in red bell pepper, salt & pepper to taste, and garlic powder. Cover with lid and toss occasionally for 10 more minutes until tender and cooked through. Set aside.

Meanwhile, lay the pita bread flat and spread with two generous servings of Toby’s Original Dip & Spread. Arrange a layer of baby spinach, then top with the roasted veggies. Top with red onion, goat cheese crumble, and fresh dill.

Slice to share (or not), fold and tie with string to hold the wrap together. Serve and enjoy your Roasted Veggie Pita Wrap!